Tourism. Trends. Tactics. Technology.

February 11, 2019

A few years ago, a handful of Panera Bread locations shifted to a "pay what you can" model to test a concept that would encourage patrons to pay a little more, knowing that they'd be paving the way for area homeless and poor to get a meal.

Kudos to the company for attempting such a bold experiement...and for allowing the financial hemorrhaging to go on for six years.

But, later this week, the Boston location (the last one of the test stores) will shut its doors.

Guess we just can't withstand the temptation to get something for nothing...

January 17, 2019

Chalk it up to a great idea that I saw, photographed...but never connected the dots.

We were on a destination assessment assignment in Iowa a couple summers ago when I spotted a farmer selling carrots in a totally different way (click picture to enlarge). One sign read, "Carrots: $2/bunch." The other read, "Ugly Carrots: $1/bunch."

I chuckled and asked the farmer how his strategy was working. He grinned back and said, "I always sell out of the ugly ones first." When I asked what percentage of his crop was "ugly," he replied, "about a third...and I used to throw them away."

A thousand miles away, Abhi Ramesh was learning the same thing. According to the website for his Philadelphia based firm, "Misfits Market," over $1 trillion of food is wasted each year, either getting tossed at the farm, rotting in warehouses or going unsold in stores until it's inedible. Much of this is due to "modern-day beauty standards for food." Ugly fruits, misshapen vegetables, and delicious but imperfectly-sized produce are squandered at every level. Just a quarter of this wasted food could be used to feed the entire starving population of the world.

And that was the inspiration behind Misfits...and, like my Iowa farmer, they sell at up to half off. For $19, they'll ship 10-12 pounds of imperfect fruits and vegetables to your door, enough to feed a couple for a week. A larger box for bigger families is also available for $35. They're starting slowly, rolling out the organic service geographically in Pennsylvania, New Jersey and Delaware. Abhi hopes New York is next.

January 15, 2019

As the U.S. Government shutdown moves into record-breaking territory during a philosophical pissing match between petulant children that somehow convinced a majority of voters that they were sane and responsible adults, the fallout is beginning to produce dire consequences for American business.

Both sides should be ashamed that the federal workers that look to them for their livelihood are working (or not) without pay. That should be enough for the best and brightest among them to say "screw it" and look for work in the private sector. I know I would.

But, now comes word that craft brewers are being forced to sit on new beers because the federal government has to approve all new labels before the brews are available to the public. And, that department has been deemed non-essential and shuttered for the duration.

According to the story in the Plain Dealer, the four remaining locations are becoming a bonafide tourist draw (especially during Lent). According to the owner of one: "It’s almost like a cult. They love the fish (but) also reliving their memories coming here with their parents or grandparents.”

He goes on to say: "We've had people call from around the country to see if we do mail order. One guy from Oregon wanted me to mail him four dozen fish & chips dinners -- I wouldn't know how to even do that."

November 01, 2018

That was a line from my wild, misspent youth, when hard rock overtook the land.

The science of the effects of audio on the dining experience followed and, last decade, some restaurants began to ramp up the beats per minute and the volume to encourage faster eating (it worked), which resulted in at least one extra table turn a night.

Now, smart restauranteurs are looking for ways to tone down the sound (often in funky spaces that inadvertently amplify sound) to enhance the experience. Better conversations ensue. Healthier work conditions for staff.

August 20, 2018

I gotta be somewhat careful here, as there are members of my extended family that feel passionately about organic and vegan options for their lifestyle. And, I'm good with that. I've made several shifts in my consumption to be more vegan as a result of their recommendations. All good...and thank you.

But, let's be clear. Organic is stuff that isn't rock. That the word is supposed to convey other meanings is a challenge. And, it's one being dealt with by the Bareburger chain.

Bareburger has long claimed to be organic...but a recent challenge from a customer has rocked the company. Apparently, some of the meat served there is 80% organic. And the mayo and tomatoes weren't. But...restaurants aren't held to the same standards as other companies when it comes to just how organic is organic.

But, here's the classic bit from this story. Another restaurant that built its trade on being organic says they have no interest to be certified as such. “It is our own transparency and integrity that makes us organic, and not someone that puts the label,” Vladimir Grinberg said. “I don’t think the government knows more about food than we do.”

August 08, 2018

The evolving debate over the custom of tipping often plays out in major cities facing $15/hour pay mandates. So, it's refreshing to see a restaurant in tiny Delta WI get international exposure through a Skift piece on the evolution of the practice.

Realizing that servers could, on a great weekend, walk away with $400/night during peak season (while line cookies wouldn't break $100), Delta Diner's Todd Bucher said no mas. And, he added the tip to the bill.

There was no discernable push back from customers because, in the end, they didn't feel a financial hit on the final bill.

Bucher expects a 30 to 40 percent growth in revenues within five years after eliminating tipping. He says staff turnover is down dramatically and he expects his once 5 percent profit margin will eventually hit 13 to 15 percent with this new operational structure.

July 17, 2018

You gotta love the minds that gather each year at Destinations International's Annual Convention. One Destination Marketing Organization CEO (relatively new to their destination) was overheard telling another that their city's annual chili cook-off was next weekend. "Chilli...during the hottest month of the year," they exclaimed in exasperation.

To which another DMO pro quipped, "well, look at it this way. It's probably the only chili cook-off in the country that weekend. For chili aficionados, it oughta draw a crowd."